1/2 c. granulated sugar
1/2 c. packed brown sugar
1/2 c. vegetable oil
1 tsp. vanilla
1 egg
1 1/2 c. Gold Medal all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 c. semi-sweet chocolate chips
1/2 c. chopped nuts

Heat oven to 375 degrees. Mix sugars, oil, vanilla and egg in large bowl with spoon until smooth. Stir in flour, baking soda and salt. Divide dough into halves. Shape one half into 2 strips, about 3x15 inches, about 3 inches apart on lightly greased cookie sheet. Sprinkle each strip with chocolate chips and nuts; press lightly.

Bake until golden brown, 7 to 9 minutes; cool 2 minutes. Cut each strip crosswise into 1-inch slices; remove from cookie sheet. Repeat with remaining half dough. Store loosely covered. About 5 dozen cookies.

QUICK WHOLE WHEAT CHOCOLATE CHIP COOKIE STICKS:

Substitute 1 1/4 cups Gold Medal whole wheat flour or 2/3 cup whole wheat flour and 3/4 cup all-purpose or unbleached flour for the 1 1/2 cups all-purpose flour.

HELPFUL HINTS: For variety, substitute butterscotch flavored chips or peanut butter flavored chips for the chocolate chips. Substitute almond brick chips for the nuts.